I don't use wheat gluten or any other type of gluten. The only flours I am willing to use are nut flours, mostly almond flour, and will also use pork rind flour. DH and I both get stomach cramps if we eat flax seeds or flaxmeal. I don't do net carbs because even though I count them as net, my blood sugar only counts total carbs, which is why I don't do coconut flour or the others, too high in carbs for our diabetes. Sheesh, I'm pretty picky, ain't I?
So if I am giving you an impossible task, I'll understand, but I miss dumplings and am hoping you can figure out something.
Before LCHF I would keep adding flour to 3 egg yolks until it formed a ball. I'd roll it out thin and cut in thin strips, then drop them in chicken broth. I have done a few experiments with yolks and a mixture of almond and pork rind flours, but they fell apart when I tried to cook them. I wonder if microwaving or baking the noodles before dropping them in the broth might work. Any help would be appreciated.
